Effect of Freeze-Drying on the Nutritional Value and Antioxidant Activity of Goat Milk Yogurt Casein
DOI:
https://doi.org/10.21776/Keywords:
Antioxidant activity, casein, freeze-drying, functional food, goat milk yogurtAbstract
Goat milk yogurt contains bioactive peptides derived from casein during fermentation by lactic acid bacteria, which contribute to its antioxidant properties. However, yogurt's high moisture content limits its shelf life and stability. This study aimed to evaluate the effect of freeze-drying on the nutritional composition and antioxidant activity of goat milk yogurt casein. A laboratory experimental study with two treatments (fresh casein and freeze-dried casein) and three replications was conducted. Nutritional composition was analyzed using proximate methods, including protein, fat, moisture, ash, and carbohydrate contents, while antioxidant activity was determined using the DPPH radical scavenging assay. Freeze-drying markedly reduced moisture content from 78.85% to 4.98% and increased protein (4.85% to 31.59%), fat (9.32% to 31.87%), ash (0.73% to 2.90%), and carbohydrate (6.25% to 28.67%) concentrations. Antioxidant activity increased significantly after freeze-drying, as indicated by a lower IC₅₀ value (4.52 mg/mL) than fresh casein (25.43 mg/mL). These findings demonstrate that freeze-drying effectively preserves and concentrates nutrients while improving the antioxidant potential of goat milk yogurt casein. Therefore, freeze-dried goat milk yogurt casein has promising potential as a stable functional food ingredient with enhanced nutritional and antioxidant properties.
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